Tunisian-style Ragout with Sausage, Kale, and Poached Egg
Shakshuka is a traditional North African breakfast composed of simmered tomatoes, peppers, aromatics, and poached eggs. It’s meant to be spicy which is a nifty DIY method for keeping cool in the Saharan heat. (The more you sweat, the more you cool off). As for us, it’s a warming meal that screams comfort food, perfect for the dead of winter. The Tunisians call shakshuka breakfast, but I’ve added sausage, spinach, and chickpeas and prefer to call it dinner. It’s delicious as is, served with crusty bread for mopping up the egg yolk and the sauce. If desired, spoon prepared couscous (or rice for gluten-free) into shallow serving bowls. Make a well in the center of the couscous and ladle the ragout and egg into the center of the couscous.
Sausage Tomato Ragout with Poached Eggs and Chick Peas
Prepare this in a 10-inch deep skillet and serve family-style at the table. If you have individual skillets (pictured), then prepare the ragout in one large skillet or pot. Before adding the eggs, divide the ragout between individual skillets placed on the stovetop over medium heat, and add one egg to each skillet. Chard or kale leaves may be substituted for the spinach.
Active Time: 45 minutes
Total Time: 45 minutes
Serves 4 to 6
2 tablespoons extra-virgin olive oil, divided
1/2 pound hot Italian or chorizo sausages, sliced 1/2 inch thick
1 medium onion, chopped, about 1 cup
1 large garlic clove
2 teaspoons smoked paprika
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 (28-ounce) can Italian plum tomatoes with juice
1 (14-ounce) can chickpeas, drained and rinsed
1 teaspoon salt, or to taste
1 to 2 teaspoons harissa or hot sauce, to taste
1 bunch spinach, stems discarded, leaves coarsely chopped
4 to 6 large eggs
Chopped fresh cilantro or parsley for garnish
1. Heat 1 tablespoon olive oil in a deep oven-proof skillet over medium-high heat. Add the sausages and brown on all sides, about 4 minutes. Transfer the sausages with a slotted spoon to a plate lined with a paper towel. Discard the oil from the pan, but do not rinse out the skillet.
2. Add 1 tablespoon olive oil and the onion to the skillet and saute over medium heat until the onion begins to soften, about 2 minutes, scraping up any brown bits. Add the garlic, paprika, and cumin and cook until fragrant, about 30 seconds, stirring constantly. Return the sausages to the pan and add the tomatoes, chickpeas, and salt. Stir to combine and taste for seasoning. If more heat is desired, add the harissa or hot sauce to taste.
3. Simmer the ragout, partially covered, over medium-low heat, to slightly thicken and allow the flavors to develop, about 20 minutes, stirring and breaking up the tomatoes with a spoon. Stir in the spinach and cook until slightly wilted, about 2 minutes.
4. Make an indentation or well in the ragout with a spoon. Crack one egg in a small bowl and gently slide the egg into the indentation. Repeat with the remaining eggs, taking care to not overlap the eggs. Cover the skillet and simmer over medium-low heat until the egg whites are set but the yolks remain runny, about 10 minutes.
5. Remove from the heat. Serve family style or spoon the ragout with one egg into individual serving bowls. Garnish with chopped fresh cilantro or parsley and a grind of black pepper.